Food News

Talking with the People of The People's Last Stand about Cocktails, Panic and PB&J's

Kartik Rathore opened The People's Last Stand in Mockingbird Station more than a year ago, and the foremost concept was it would be an upscale bar serving high-quality drinks. It was his first endeavor in the restaurant and bar business and he admittedly had a hard time in the beginning. While the drinks were a success, the kitchen suffered and customers noticed.

But, Rathore has learned lot in one year. Along with chef Jordan Ladd and general manager and bartender Alex Fletcher, they feel they've finally hit a stride.

I sat down with the three this week to talk shop. A recent event at Sissy's Southern Fried Chicken, Shake for Second Base, came up and I told them about an amazing drink I had made with an añejo tequila:

It took the bartender several minutes to make it and she was doing all these things and when she set it on the bar, I said, "That's it?" The words just stumbled out and I felt badly. But, then a few minutes later I realized I was nursing the best drink I've ever had... Kartik: It's funny that you say that because we often get reactions like that too. It takes some time to make these drinks and put it in that little cup and hand it to someone, they're always like "That's it?" Thankfully, they're usually surprised at how good it is. Alex: Dallas has gotten much more accustomed to classic cocktails.

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.